Mayan Hot Chocolate with Butternut Squash

Ingredients

1 small butternut squash

2 ½ c 1 percent milk, divided

6 oz semi-sweet chocolate

½ t ground cinnamon

1 pinch nutmeg

1 pinch cardamom

Preheat oven to 375F.
Cut squash in half; place halves, cut sides down, in a roasting pan. Add water to a depth of 1-inch. Bake 30 minutes, or until squash is tender. Discard seeds, and scoop out pulp to measure 2/3 cup. Puree squash with 1/2 cup milk in a food processor until smooth.
In a ...